This recipe has been taken from The Landour Book of International Recipes
.JPG)
Most of the contributors were missionary ladies.
It has a delicious compilation of recipes from the East and the West.
I enjoy using this book. My copy is really worn out as you can see.
Cornbread by Esther Bonham
Flour 1 cup (you can use all-purpose flour)
Cornmeal 2/4 cups
Sugar 4 Tbsp
Salt 1/2 tsp
Baking powder 4 tsp
Shortening 4 Tbsp
Milk 1 cup
Egg 1
Nutmeg and pinch of Cinnamon
1
Sift dry ingredients including the spices
2
Cut in shortening
3
Add milk,water and well beaten egg.
4
Pour in greased pan and bake in a hot oven
(350 F) for 30 minutes.
Try it and tell me if you like it.
.JPG)
Most of the contributors were missionary ladies.It has a delicious compilation of recipes from the East and the West.
I enjoy using this book. My copy is really worn out as you can see.
Cornbread by Esther Bonham
Flour 1 cup (you can use all-purpose flour)
Cornmeal 2/4 cups
Sugar 4 Tbsp
Salt 1/2 tsp
Baking powder 4 tsp
Shortening 4 Tbsp
Milk 1 cup
Egg 1
Nutmeg and pinch of Cinnamon
1
Sift dry ingredients including the spices
2
Cut in shortening
3
Add milk,water and well beaten egg.
4
Pour in greased pan and bake in a hot oven
(350 F) for 30 minutes.
Try it and tell me if you like it.
__________________
P.S.
I have another recipe for cornbread in the same book
called Southern Spoon Bread.
Have you southeners heard of it?
No comments:
Post a Comment